CHEF 2302Saucier

Collin College · 3 credits · UGRD

Catalog

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Lab required. Prerequisite: CHEF 1301 with a grade of 'C' or better. Prerequisite / Concurrent Enrollment: CHEF 2331 with a grade of C or better. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Recent sections

Fall 2026 · 1 section

Oct 19 – Dec 11

Section	Days & time	Location	Instructor
20001Class #12147-CHEF-2302-20001	Tuesday & Thursday8:00 AM - 12:50 PM	Room	Not published
20001 notes: This section will be delivered on campus with required face-to-face class meetings and some use of technology embedded through the Learning Management System (LMS).